OT - Confit Sous Vide

I have not. Interestingly this came over the wire today.

https://recipes.anovaculinary.com/recipe/sous-vide-chicken-confit?utm_source=Anova+Food+Nerd+Family&utm_campaign=64316f1e0d-recipes_weeend&utm_medium=email&utm_term=0_0315742ebc-64316f1e0d-105764945&ct=t(recipes_weekend)&goal=0_0315742ebc-64316f1e0d-105764945&mc_cid=64316f1e0d&mc_eid=59ce46b71a

Can someone ‘splain this to me? I’ve wondered about what confit means/is for quite a while.

And yes... I am too lazy to google this for 15mins and educate myself. 

@MaskedMarvel recently posted a cook...


https://eggheadforum.com/discussion/1214156/ot-polyscience-freak-to-searzall-yum

RedSkip said:

@SmokeyPitt
@MaskedMarvel

MaskedMarvel’s post is what led me to ask.  It looks as if the steaks were confit in the pan then Sous Vide, but not confit in the Sous Vide.

Made me curious, has anyone tried to Confit AND Sous Vide?

Yes, I've tried duck legs in SV w. moderate success. The results were just OK, because the joints became so dissolved that they pieces fell apart when I tried to do the standard browning at the end. One package turned into instant rillette. In all likelihood, I let them go an hour or so too long.

When I 1st started considering getting an SV set up, I did a few experiments w. slow cooker oil poached meat. Would get a pool of cooking oil up to 140F, and place a piece of spiced chilled meat into it. At 1st the meat would be submerged, then gradually rise in a pool of its own spiced juices. The results were good pan seared in part because some the by then flavored oils would be used in the pan, resulting in better than average flavor.

I've done it with pork belly in pig fat.  Very tender and tasty!  Don't remember the time or temp I used.  It was a few years ago.  I meant to branch out with chicken in duck fat, etc., but just keep forgetting.

I was thinking that if you put enough butter inside the bag with the steak, you are basically doing a confit in the sous vide.